Kristin's Quarantine Side | Brussel Sprouts + Sriracha Aioli

April 23, 2020

Have I mentioned before that I like pretty meals? Well, if you've read any of our recent blogs on quarantine recipes you know that I'm a sucker for anything colorful and full of veggies - and I wouldn't kick a nice plating out either. That's why I've gravitated toward brussel sprouts so much, especially during quarantine! 

First of all, I have found them EVERYWHERE. For some reason, people are avoiding brussels like they're public gatherings. 

Second, they come in beautiful colors! Recently I found that you can find purple sprouts, but even without this novelty, I find them to be so interesting looking. 

Third, they're a great addition to your diet. Brussels are high in fiber, vitamins, minerals and antioxidants, AND they have the potential to reduce the risk of cancer, decrease inflammation and improve blood sugar control.

Now let's be perfectly transparent... the reason I make these are NONE OF THE ABOVE. It's because they're delicious and easy. But the added perks are great as well.

But enough about why I love making this recipe and on with the recipe! Here's all you need to know:

What you'll need:

• 1 lb brussel sprouts, sliced in half
• (I buy smaller ones because they cook more evenly, but large ones work great as well)
• 2 tsp oyster sauce
• 2 tsp soy sauce
• 2 tsp honey
• 2 tsp olive oil
• chopped fresh garlic to taste (I use about 3 cloves)
• 4 tbsp mayonnaise
• sriracha to taste (I use about 1 tsp and go up from there)
• garlic powder (optional to add to aioli)

What to do:

1. Preheat your oven to 425°F  Slice all of your brussel sprouts in half. If they have woody bottoms to them, slice that off as well.
2. Line a baking sheet with foil and toss the halved sprouts and olive oil on this sheet. Lay all sprouts face (sliced side) down and cook for 20 minutes, flipping half way through.
3. While these are cooking, mix together oyster sauce, soy sauce, honey, and garlic in a large bowl (big enough to put all of your veggies in) and set aside. Then mix together mayonnaise, sriracha, and optional garlic powder to make aioli. Set aside.
4. Once your timer has gone off, remove your sprouts and toss them in the bowl with your sauce mixture. Toss until evenly coated and throw them back on the pan to bake for another 3 minutes. (I like my outsides crispy, so I sometimes turn the oven to broil for the last 60 seconds or so)
5. Remove and serve with your aioli for an amazing side dish!

And a bonus chef's note:
The aioli is great on literally everything. Or, I should say, "the aioli is great on literally anysavorything" but honestly, it may be great on a banana - who knows.
It makes any meal just a tad more fancy. Egg sandwich? Yes. As a dip for fries? Please. Seafood? Do it. I highly recommend making a bit extra and trying it out on your regular meals!

Until next time, keep washing your hands and I hope you have a safe and tasty quarantine!  

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